The Effect of Dietary Proteins on Iron Bioavailability in Man

Lynch, Shaina M.; Hurrell, Richard F.; Dassenko, S A; Cook, James D.

doi:10.1007/978-1-4684-9111-1_8

Cited by 37 publications

(21 citation statements)

References 61 publications

(24 reference statements)

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“…Esse papel de facilitador da absorção do ferro não heme ainda não está totalmente esclarecido; acredita-se que produtos da digestão protéica (aminoácidos e polipeptídios) podem formar quelatos solúveis com o ferro não heme 34 . Alguns autores ainda sugerem que as carnes favorecem a neutralização de fatores que poderiam interferir na liberação do ferro do alimento e no seu transporte para a célula 34,35 .…”

Section: Resultsunclassified

Fatores associados à anemia em crianças e adolescentes de escolas públicas de Salvador, Bahia, Brasil

et al. 2009

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Section: Resultsunclassified

Fatores associados à anemia em crianças e adolescentes de escolas públicas de Salvador, Bahia, Brasil

et al. 2009

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“…The relative enhancing effect of animal protein varies, but beef reportedly has the highest effect (220 %), with lamb, pork, liver and chicken having an intermediate effect (about 140 %) and fish having the lowest effect (about 75 %; Cook & Monsen, 1976;Lynch et al 1989). Inclusion of even a small amount of flesh foods in a meal is likely to increase its fat content, and hence facilitate absorption of provitamin A carotenoids and vitamin A by stimulating bile secretion, mixed micelle formation and chylomicron formation.…”

Section: Food Combinationsmentioning

confidence: 99%

Food-based strategies to meet the challenges of micronutrient malnutrition in the developing world

2002

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The purpose of the present paper is to review the evidence in favour of food-based strategies to meet the challenges of micronutrient malnutrition in the developing world. Increasing dietary diversification is the most important factor in providing a wide range of micronutrients, and to achieve this objective in a development context requires an adequate supply, access and consumption of a variety of foods. Diets in developing countries generally lack many nutrients, including energy (inadequate amounts of food), so that strategies need to also emphasize an increase in total food intake, in addition to a greater variety. Agricultural and food policies tend to be oriented to primary agricultural productions, but they could also be formulated to promote and support home gardens and small livestock production for the explicit purpose of increasing the household consumption of micronutrient-rich foods. The adoption of 'desirable' dietary patterns for nutrition improvement, e.g. appropriately formulated to meet micronutrient needs, could be used in the formulation of agricultural policies and programmes. This process could be achieved through support for integrated farming systems oriented to assuring household food security, but also based on a variety of foods that will meet total dietary (including micronutrient) needs. Thus, availability of energy-rich staples, animal and/or fish as major sources of protein, and vitamin-, mineral-and phytonutrient-rich fruit and vegetables could constitute the types of production envisaged. The cultivation of edible indigenous plants as additional sources of micronutrients could also be added. The low bioavailability of some key micronutrients from foods, such as Fe, are substantially enhanced with the right food combinations and with appropriate food processing and preparation techniques. Simple appropriate technology for the preservation of micronutrientrich foods would need further development and promotion for their year-round availability. Linking community development policies to national programmes for the alleviation of hunger and malnutrition, with an emphasis on increasing the variety of foods consumed, is probably the best strategy for improving micronutrient malnutrition sustainably.

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“…Single-meal radioisotope studies have consistently shown an enhancing effect of meat, fish, or poultry on iron absorption from vegetarian meals (42), and 30 g muscle tissue is considered equivalent to 25 mg ascorbic acid (43). Bjorn-Rasmussen and Hallberg (44) reported that the addition of chicken, beef, or fish to a maize meal increased nonheme iron absorption 2-3-fold with no influence of the same quantity of protein added as egg albumin.…”

Section: Muscle Tissuementioning

confidence: 99%

Iron bioavailability and dietary reference values

Hurrell¹,

Egli²

2010

The American Journal of Clinical Nutrition

1,003

804

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Iron differs from other minerals because iron balance in the human body is regulated by absorption only because there is no physiologic mechanism for excretion. On the basis of intake data and isotope studies, iron bioavailability has been estimated to be in the range of 14-18% for mixed diets and 5-12% for vegetarian diets in subjects with no iron stores, and these values have been used to generate dietary reference values for all population groups. Dietary factors that influence iron absorption, such as phytate, polyphenols, calcium, ascorbic acid, and muscle tissue, have been shown repeatedly to influence iron absorption in single-meal isotope studies, whereas in multimeal studies with a varied diet and multiple inhibitors and enhancers, the effect of single components has been, as expected, more modest. The importance of fortification iron and food additives such as erythorbic acid on iron bioavailability from a mixed diet needs clarification. The influence of vitamin A, carotenoids, and nondigestible carbohydrates on iron absorption and the nature of the "meat factor" remain unresolved. The iron status of the individual and other host factors, such as obesity, play a key role in iron bioavailability, and iron status generally has a greater effect than diet composition. It would therefore be timely to develop a range of iron bioavailability factors based not only on diet composition but also on subject characteristics, such as iron status and prevalence of obesity.Am J Clin Nutr 2010;91(suppl):1461S-7S.

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The Effect of Dietary Proteins on Iron Bioavailability in Man

Cited by 37 publications

References 61 publications

Fatores associados à anemia em crianças e adolescentes de escolas públicas de Salvador, Bahia, Brasil

Fatores associados à anemia em crianças e adolescentes de escolas públicas de Salvador, Bahia, Brasil

Food-based strategies to meet the challenges of micronutrient malnutrition in the developing world

Iron bioavailability and dietary reference values

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